Spinach and Sun Dried Tomato Egg Cups

These Spinach and Sun-Dried Egg Cups are the perfect healthy breakfast, healthy snack, and everything in between. Just place all the ingredients into a muffin tin, pour in the eggs, and bake!

Pouring eggs into a muffin tin

When it comes to ingredients, you just can’t beat the spinach, sun-dried tomato, and feta combo! Do you feel me? The combination goes well in a salad, on a pizza, or in EGG CUPS. We are all about the egg cup snack at Fit Foodie HQ. Have you noticed? It all started with our Bacon Wrapped Egg Cups and from there, we have spun off and developed many delicious egg muffin recipes.

How to Make Egg Cups

  • Decide what vegetables, grains, cheeses, meats etc. you would like in your egg cups (you can choose ANYTHING).
  • Evenly distribute all of your ingredients into a muffin tin.
  • Whisk Eggs and milk and pour over ingredients in the muffin tin.
  • Bake at 350ºF for 18-22 minutes.
  • Remove from oven and let cool. Eat immediately or let cool and place in the refrigerator or freezer for a quick and healthy breakfast or snack.

You just can’t beat how easy these egg cups are to make! The beauty of this healthy snack is that you can mix and match all of your favorite ingredients and make an egg cup out of them. The options are endless. Some flavor options could be BLT, ham and cheese, roasted vegetable, caprese quinoa, or even french toast egg cups! Now, get meal-prepping and make these spinach and sun-dried tomato egg muffins OR your very creation!

Images of spinach and sun-dried tomato egg cups

Other Fit Foodie Finds Egg Recipes

Recipe

Spinach and Sun Dried Tomato Egg Cups

These Spinach and Sun-Dried Egg Cups are the perfect healthy breakfast, healthy snack, and everything in between. Just place all the ingredients into a muffin tin, pour in the eggs, and bake!

    Author: Linley Richter

    Ingredients

    • 1/2 cup sun-dried tomatoes, sliced
    • 1 cup spinach, finely diced
    • 1/2 yellow onion, finely diced
    • 4 large basil leaves, finely diced
    • salt and pepper, to taste
    • 8 large eggs
    • 1/4 cup milk (any kind)
    • 1/3 cup feta cheese crumbles

    Instructions

    1. Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.
    2. Next, finely dice sun-dried tomatoes, spinach, basil, and yellow onion. Then spread out among the 12 cups. Add about 1 teaspoon of feta cheese crumbles to each cup.
    3. In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
    4. Season the top of each egg cup with salt and pepper, to taste, and then bake at 350ºF for around 18-22 minutes.
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